Best roasted potatoes. No contest.
By Tali Simon | June 18, 2012
This is my 200th post on More Quiche, Please and I’m so glad it’s about these roasted potatoes. For the big 2-0-0, it had to be something really special.
If you’re thinking, “Roasted potatoes? You don’t need a recipe for that!” then keep reading — and then, really, you have to go try these taters.
If you follow the directions in the recipe below, you will have created roasted potatoes that are golden and crisp on the outside but moist and tender on the inside. They need no further seasoning than a nice pinch of sea salt, and no more oil than a few tablespoons.
What’s the secret?
Parboiling, followed by a good ol’ shake-shake-shake in the pot.
The shaking softens up the outsides of the potatoes, which seems to be the magic behind those perfectly crispy exteriors.
A bit of research poking around online tells me that this stuff is no surprise for the Brits. Apparently, they know all about the parboiling/shaking method, and many would never make roasted potatoes any other way.
I should have known this already, given that the only person ever to tell me that she parboils her roasted spuds is Abi, my source for all things English.
But wherever it is that you come from, my message is the same: Use this technique for roasting potatoes for the rest of your life. And then, pass it down through the generations.
Things like this should just not stay a secret.
Ingredients Directions 1. Chop potatoes into bite-sized pieces of about the same size. Place in a pot and fill with cold water to cover by one inch. Preheat oven to 410 F/210 C. 2. Bring water to a boil over high heat. As soon as it reaches a low boil, lower the flame to medium-low and cook for five minutes. Meanwhile, pour olive oil into a 9×13 baking dish and tilt it back and forth to spread the oil across the bottom of the dish. Place the dish in the oven to start heating the oil. 3. When the timer goes off for the potatoes, drain and return them to the pot, then (wearing an oven mitt) shake the pot vigorously back and forth several times to loosen the outsides of the potatoes. 4. Remove dish from oven and add potatoes to it. The oil should be hot enough that it sizzles as it comes in contact with the potatoes. Stir potatoes to gently coat in oil, sprinkle with salt, and return to oven. (The oven rack should be in the center of the oven.) 5. Roast 30 minutes, stirring potatoes after the first 15 minutes. At the 30-minute mark, briefly remove from oven to spray generously with cooking spray, then return to oven for the last 15 minutes of roasting, this time placing the oven rack in the upper third of the oven to help get more of a golden color. Let cool 5 minutes, then serve.
Slightly adapted from Chocolate & Zucchini
Yield: 2 servings (can be easily doubled or tripled)
5 Comments
Abigail on June 18, 2012 at 3:28 pm.
I’m famous!!!!
Tamar Genger @joyofkosher on June 18, 2012 at 4:13 pm.
I have been soaking my potatoes before roasting, but haven’t taken the extra step to parboil and I never heard about the shake, can’t wait to try this version.
Abigail on June 18, 2012 at 4:39 pm.
What’s even better is that you can parboil them the day before (say a Thursday evening) and then roast them/shove them quickly in the oven (I am clearly not a food blogger) the next day!
Tali Simon on June 18, 2012 at 5:22 pm.
Ooh, good tip!
sina @ the kosher spoon on June 19, 2012 at 7:29 am.
happy 200th!